How to Cook a Black Grouper

Ingredients:

1. 1 lb Fresh black grouper fillets 
2. 1 lb Plump tomatoes (halved) 
3. 1 med Vadilia onion (cut into lg 1/2 inch pieces) 
4. 1/2 cup Greek olives of choice 
5. 3 cloves garlic(diced) 
6. 1 Red or yellow bell pepper (seeded & cubed) 
7. 1/4 cup choice of white wine 
8. 1/4-1/2lb Feta (cubed) 

Preparation Instruction:
Cut the filets into apx. 1 1/2 inch cubes.  Put all ingredients into a metal boat/sizzler.  Splash -to taste- of a very high quality extra virgin cold pressed olive oil. (It has a nice buttery flavor.)  Put in oven until fish is slightly flakey.  Serve scampi style in the boats and juices. Finish with the addition of cubes of Feta to taste.  This is an outstandingly beautiful dish, too.

Prepare Beer Battered Walleye

Ingredients:

1. 6 Fillets of Walleye or your favorite fish.
2. 2 cups beer
3. 2 cups flour
4. 1 tsp. salt
5. 1 tsp. black pepper
6. 1 cup vegetable oil
7. 1 quartered lemon

Preparation Instruction:

1. Clean and pat dry fish fillets.
2. Mix beer, flour, salt, and pepper into a bowl making a nice thick batter.
3. Heat oil in a heavy skillet over medium hot flame. You want the fish to sizzle when it hits the hot oil.
4. Dip fish into batter then place in the hot oil. Cook 3 minutes per side or until golden brown.
5. Squeeze lemon onto fish and ser

Prepare BBQ Trout

Ingredients:

1. 2 Trout
2. Lemon juice
3. Marinade
4. 1/2 c Soy sauce
5. 1/2 c Cooking sherry
6. 1 tb Lemon juice
7. 1 Clove crushed garlic
8. 1/4 c Salad oil

[Use hand mixer to blend all ingredients well.]


Preparation Instruction:
Brush trout with lemon juice inside and out to preserve freshness before refrigeration. Place 2 trout, 10 to 12 inch fish, in shallow baking dish; pour marinade (recipe follows) over fish. Let stand for one hour. Place on grill and cook until done, approx. 15 minutes. The drained marinade should be used for basting during cooking.

Prepare BBQ Salmon

Ingredients:

1. 7-10lb salmon
2. 1/2 lb. butter
3. 6 cloves garlic
4. herbs; rosemary, thyme, basil
5. lemon
6. shrimp
7. mushrooms

Preparation Instruction:
Crush 6 gloves of garlic & chop up very fine. Mix the chopped garlic with the butter at room temperature. Rub the butter/garlic all over the inside and outside of the salmon. Cut very thin slices of lemon & place in the salmon. Dice mushrooms of your choice & place inside the salmon. Place some shrimp inside the salmon. Finely chop the herbs and spread all over the salmon.
Wrap the salmon up in aluminum foil and place on a well heated BBQ. Allow 10-15 minutes for every pound.

 [Preparation Time: 1-2 hours]

Prepare Bass in Beer Sauce

Ingredients:

1. 4 tb Vegetable oil
2. 1 large onion - diced
3. 2 tb Flour
4. 1 1/2 c Beer
5. 2 tb Brown sugar
6. 1/4 ts Pepper
7. 2 ts Worcestershire sauce
8. 3 lb Bass (6 pieces)

Preparation Instruction:
In a large skillet, saute diced onion in hot oil until it becomes translucent. Add flour to onions and, stirring constantly, cook for 2 minutes. Add beer, brown sugar, pepper, and Worcestershire sauce to skillet and heat until sauce thickens. Stir constantly. Carefully place fish pieces in skillet. Cook until fish flakes easily with a fork.

Prepare Bass (Oven Broiled)

Ingredients:

1. 4 lb Bass - whole
2. 1 tb Salt
3. 1 ts Pepper
4. 6 slices Bacon
5. 1 Onion - chopped
6. 1 c Apple - diced
7. 2 Lemon - thinly sliced
8. 1 Green pepper - chopped
9. 1 ts Garlic powder
10. 1 ts Celery salt
11. 1/4 c Butter
12. 3/4 c Worcestershire sauce
13. 2 tb Soy sauce

Preparation Instruction:
Clean fish. (Do not skin.) Remove head and empty cavity. Place 3 strips bacon in bottom of shallow baking tin. Mix onion, apple, lemon and green pepper. Layer 1/3 of mixture on bacon strips. Sprinkle both sides of fish with salt and pepper and place fish on vegetable mixture. Put 1/3 mixture in fish cavity and remaining 1/3 on top of fish. Place 3 strips bacon on top of fish and vegetable bed. Melt butter in saucepan. Add worcestershire and soy sauce. Add remaining ingredients and bring to boil. Baste fish regulary. Do not turn. Bake until meat separates from bones. Bake at 375°F for approximately 1 hour.

Prepare Basic Aphrodisiac Mussels

This recipe is the starting point for a few mussel dishes with a truly aphrodisiac touch. The mussels as well as the bouillon are suitable for deep freezing; thus, whenever required you can pick a plastic bag of mussels and another of bouillon from the deep freeze, thaw them in the microwave and within minutes prepare a delicious and seductive mussel dish.

Ingredients: 

1. 3 kilograms (7 lbs) of mussels, cleaned 
2. 350 grams (12 oz) onion, coarsely chopped 
3. 300 grams (10 oz) celery, coarsely chopped 
4. 250 grams (8 oz) shallots, coarsley chopped 
5. 2 garlic cloves (10-15 grams), finely chopped 
6. 3 fish bouillon cubes (intended for 750 ml/3 cups of bouillon) 
7. 1 teaspoon dry thyme leaves 
8. 1 teaspoon dry basil leaves 
9. 1 bottle (750 ml) of dry white wine 
10. 3 grams saffron (the quantity can be reduced) 

Preparation Instruction:
Let the vegetables and the garlic simmer in the white wine for 15-20 minutes in a pan with a volume of 4-6 litres. At a late stage add the thyme and the basil.
Increase the heat, place half of the mussels on top of the vegetables and let them steam until they have opened. This should take about 5 minutes.
Remove the steamed mussels using a perforated ladle and set them apart. Place the remaining half of the mussels on top of the vegetables and let them steam for another five minutes until they all have opened. Remove them and add them to the first mussel batch.
Sieve the liquid to remove the vegetables, let the sieved bouillon boil for 5-10 minutes to reduce the volume somewhat, then leave it to cool. When cool, add the saffron.
Remove the mussels from the shells. Keep them separated from the bouillon.
Now you have the starting materials for a number of delicious dishes, e.g. mussel soup, diet mussel soup, mussel pasta sauce and mussel risotto. You can put the mussels and the bouillon in the deep-freeze for use later on; if so we suggest you pack in separate plastic bags about 100 grams of mussels per bag and 250 ml (1 cup) of bouillon) per bag. Otherwise you can use the ingredients almost immediately, but remember that the saffron will require a few hours to merge with the bouillon!

Prepare Barbecued Trout with Fennel Butter

Ingredients:

1. 4 whole trout 
2. 1 tbsp chopped fresh thyme 
3. 2 tbsp extra virgin olive oil 
4. salt and pepper 
5. Fennel Butter: 
6. 2 tsp fennel seeds 
7. 125g/4oz butter, softened 
8. 1 tbsp chopped fresh parsley 
9. 2 tsp lemon juice

Preparation Instruction:

1. Wash and dry the trout inside and out and using a sharp knife make several slashes on each side. Mix together the thyme leaves, oil and some salt and pepper and rub over the fish making sure the flavorings are pressed well into the slashes. Marinate for at least 1 hour. 
2. Meanwhile, make the butter. Toast the fennel seeds in a dry frying pan until they turn golden and release their aniseed aroma. Cool slightly and grind to a fine powder in a spice mill or pestle and mortar. 
3. Beat into the butter with the parsley, lemon juice and some pepper. Chill until required. 
4. Brush the fish with a little extra oil and cook on a hot barbecue for 3-4 minutes each side until charred and cooked through. Rest for five minutes and serve with the fennel butter and a tomato and olive salad.

Prepare Barbecue Salmon

Ingredients:
[For Barbecue but will work in the over. ]

1. 1 average sized red salmon filet cut into steak size chunks 
2. 1 can frozen without pulp orange juice concentrate 
3. 1 juice can full of soy sauce (orange juice) to make amounts equal 
4. Minced fresh garlic to suit your taste 

Preparation Instruction:
Blend juice, garlic and soy sauce together and marinade for 330-45 minutes. Place on barbecue skin side down. Baste with sauce. Turn over for the last 5 minutes just to sear the top. Serve with rice. If baking baste more often. Use the oven at 350 degrees for 30 minutes or until done. This is a real crowd pleaser.

Prepare Balmain Bugs with Mango Sauce

Ingredients:

1. 8 large green balmain bugs or 2 large green lobster tails 
2. Mango Sauce
3. 1 large or 2 small mangoes 
4. 2-3 TBSP sour cream 
5. 1/4 cup lemon or lime juice 
6. 1 tsp soft brown sugar 
7. 2-3 tsp Thai sweet chili sauce 

Preparation Instruction:
Lower bugs into large pan of lightly salted boiling water. Simmer uncovered for 4-5 minutes or until shells have changed to an orange red color. Gently separate the heads from the bodies. Use a pair of sharp kitchen scissors to cut along the soft underside of the bugs. Pull shell apart and ease out the flesh. Cut each piece of flesh in half, lengthways. To make the mango Sauce, peel the mango(s), remove the seeds and roughly chop flesh. Place flesh in a food processor. Add sour cream, juice, sugar and sauce. Process for 20-30 seconds or until smooth. Refrigerate, covered, until needed. If the sauce is too thick, add a little extra cream or juice. 

Prepare Baked Stuffed Herring

Ingredients:

1. 4 tb Breadcrumbs (heaping) 
2. 1 ts Parsley, chopped 
3. 1 sm Egg, beaten 
4. 1 Juice and rind of lemon 
5. 1 pn Nutmeg 
6. 1 Salt and pepper 
7. 8 Herrings, cleaned 
8. 300 ml Hard cider 
9. 1 Bay leaf, well crumbled 
10. 1 Fresh ground pepper 

Preparation Instruction:
First make the stuffing by mixing the breadcrumbs, parsley, beaten egg, lemon juice and peel, and salt and pepper. Stuff the fish with the mixture. Lay in an ovenproof dish, close together; add the cider, crumbled bay leaf and salt and pepper. Cover with foil and bake at 350°F for about 35 minutes.

How to Prepare Baked Salmon

Ingredients:

1. 1 fresh salmon (about 5 lb/ 2 kg) 
2. parsley
3. salt and pepper
4. 1/2 cup butter
5. 1/2 cup dry cider
6. 1/2 pt/ 250 ml/ 1 cup double cream
7. (serves eight to ten)

Preparation Instruction:

Clean and descale the salmon, cut off the head and tail and trim the fins. Stuff the parsley into the gullet. Butter some aluminium foil and form a loose envelope round the fish, sealing both ends but leaving the top open for the moment. Dot the rest of the butter over the salmon, season and pour over the cider and the cream Now seal the foil along the top, leaving only a small vent. Bake in the oven for l l/4 hours at gas mark 4, 350°F, I80°C. When ready, take from the oven, remove the skin and reduce the sauce by boiling, stirring all the time. Serve with boiled new potatoes and fresh garden peas.

There is no doubt that this is an expensive dish, but it will feed eight to ten people and makes a fine party piece.

Prepare Baked Gefilte Fish

Ingredients:

1. 1 lb Halibut -or- turbot fillets, 
2.   -fresh or frozen 
3. 1 Sm Onion 
4. 1 sl Bread, crumbled 
5. 1/2 ts Salt 
6. 1/4 ts Black pepper, ground 
7. 1  Egg 
8. 1 Tb Vegetable oil 
9. 1  Onion, sliced 
10. 1  Sweet green pepper, chopped 
11. 8 oz Can tomato sauce 

Preparation Instruction:

Defrost the fish, if frozen. Grind the fish and onion in a food processor. Add the bread, salt, pepper and egg. Mix well. Shape into 12 balls.
Combine the oil, onion, green pepper and tomato sauce in a baking dish. Arrange the fish balls in it, cover, and bake in a 325-degree oven for 40 to 45 minutes. Baste with the sauce before serving.

One Serving 2 Fish Balls:
Calories: 189
Carbohydrates: 9
Protein: 20
Fat: 8
Sodium: 671
Potassium: 606
Cholesterol: 77

Prepare Baked Fish Fillets

Ingredients:

1. Any Type Fish Fillets
2. 1/2 cup milk
3. 1/2 tsp. salt
4. 1/4 cup Parmesan cheese
5. 3/4 cup seasoned bread crumbs
6. 1/4 cup melted butter
7. paprika

Preparation Instruction:

Dip fillets into mixture of milk and salt. Coat with a mixture of Parmesan cheese and crumbs. Arrange in a baking dish, drizzle with butter, sprinkle with paprika.
Bake at 525 degrees F. for about 12 minutes or until fish flakes apart easily.

How to Prepare a Baked Eel Dish

Ingredients:

1. 1 living eel (about 500g)
2. box of sweet wheat sauce
3. fermented soybeans
4. seafood sauce
5. dark soy
6. light soy
7. sugar
8. gourmet powder
9. sorghum wine
10. delicious soup
11. maltose
12. salad oil
13. scallion
14. ginger shreds

Preparation Instruction:

1. Kill the eel, gash it in the abdominal part from the head to tail. Remove the bones, chop the head open.
2. Put the eel in the seasonings (except salad oil and maltose) mixture to pickle for half an hour. Bake it in an oven at 150C for 10 odd minutes.
3. After another 5-minute baking, coat it with maltose syrup, then bake it for 5 minutes once more. Finally, coat oil on it.

How to Cook Arroz De Bacalhau

Ingredients:

1. 1 Onion peeled and thinly sliced 
2. 4 tb Olive oil 
3. 1 Steak dried salt cod 
4. 1 Ripe tomato (or dbl. amt.) peeled, cored and very coarsely chopped Salt and pepper to taste 
5. 1 2/3 c Short-grain rice 

Preparation Instruction:

Short-grain rice adds the perfect texture to this traditional dish from northern Portugal. The salt cod may eliminate the need for additional salt.
BROWN THE ONION in the olive oil in a large heavy saucepan over moderate heat. Meanwhile, shred the cod, remove the skin and bones and wash but do not soak. Add the cod to the onion, cover and simmer for about 10 minutes. Add the tomatoes and leave to cook 20-to-30 minutes, covered, over low heat. Meanwhile, wash and drain the rice. Add 3 1/3 cups water to the pan (add twice as much water as there is rice), season to taste with salt and pepper. When the water boils, add the rice and continue to cook on low heat until the rice is done--probably 25-to-30 minutes. Cover the kettle for the last half of cooking.

How to Cook Aromatic Salmon in Coconut Milk

Ingredients:

1. 4 thick salmon steaks 
2. 350g/12oz tomatoes 
3. 1 small yellow pepper 
4. 1 fresh red chili 
5. 2.5cm/1in piece fresh ginger 
6. 2 large cloves garlic 
7. 4-6 roughly crushed cardamom pods 
8. 400ml/14fl oz tin coconut milk 
9. Juice of 2 limes 
10. Handful of fresh mint leaves 
11. Sea salt 

Preparation Instruction:

1. Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.
2. Put the tomatoes in a bowl, cover with boiling water, leave for a minute or two, then drain and peel. Slice in half or in quarters if the tomatoes are large. 
3. Cut the pepper in half length ways, discard seeds and stem and slice across as thinly as you can. Cut the chili in half lengthways under water, discard seeds and stem and slice as finely as possible across the flesh. 
4. Peel the ginger and garlic and cut into small, very thin slices. 
5. Scatter the ginger, garlic, tomato pieces and sliced pepper over and around the fish and the cardamom pods in between. Empty the coconut milk into a bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour gently over and around the fish and cover the dish.
6. Preheat the oven to 150C/300F/gas mark 2. Put the dish on the center shelf and cook for 40-50 minutes, until the fish is lightly done; to discover this insert a small, sharp knife into the center of one of the steaks – if the flesh is slightly darker pink in the center it will be perfectly cooked. Remove from the oven. 
7. Before serving, chop the mint leaves and scatter on top. 

How to Cook Arabic Shrimp with Cumin

Ingredients:

1. Shrimp,1 1/2,pounds,large,in the shells
2. water,3,cups,
3. Lemon zest,2,strips,
4. Parsley,4,sprigs,
5. Garlic,4,cloves,crushed
6. Peppercorns,8,,
7. Celery leaves,1,handful,very large
8. Olive oil,1,tablespoon,
9. Onion,1,,large,chopped
10. Garlic,6,cloves,minced
11. Cumin,1 1/2,teaspoon,ground
12. Cayenne pepper,1,pinch,
13. Salt,,,to taste
14. Black pepper,,,fresh ground,to taste
15. Cilantro,3,tablespoons,chopped,fresh
16. Lemon wadges,,,for garnish
17. Nice,6,cups,cooked,for serving

Preparation Instruction:

Peel the shrimp and place the shells in a saucepan with the water and the next five ingredients. Bring mixture to a boil, lower heat and simmer 50 minutes. Pour the liquid through a strainer and reserve 1 cup of the liquid. Heat the oil in a large heavy skillet and add the chopped onion and 6 garlic cloves. Saute over medium-low heat until the onion is tender. Add cumin,cayenne,salt and pepper and the shrimp. Stir 2 minutes and pour the cup of reserved liquid(from shells) into skillet. Bring to a rapid boil, reduce heat to simmer and cook 15 minutes.
Best way to eat: Arrange in a serving dish, sprinkle with cilantro and serve hot.May be served over top of rice piping hot or rice may be served on the side. Garnish with lemon wedges.

How to Cook Accra (Saltfish Cakes)

Ingredients:

1. 2 ts Active dry yeast 
2. 1/2 c Water; warm 
3. 1/2 lb Codfish, salt, boneless 
4. 1 c Flour, all-purpose 
5. 1 ts Sugar, granulated 
6. 1/4 c Onions; finely chopped 
7. 1 Garlic cloves; chopped fine 
8. 1 tb Pepper, hot; seeded, chopped -fine 
9. 1 tb Chives; chopped fine 
10. Salt; to taste 
11. Pepper, black; to taste 
12. Oil, vegetable 

Preparation Instruction:

Sprinkle the yeast on warm water and stand for 10 minutes. Pour boiling water over codfish, allow to cool. Rinse in cold water, remove skin and bones, and shred fish very fine. Mix fish with flour, sugar, onions, garlic, peppers, chives, salt and generous amount of pepper. Add yeast and beat until smooth. Allow to rise for 1 1/2-2 hours in warm, draft-free place. Drop by tablespoon into hot oil (370F) and fry until golden brown. Drain on paper towels and serve hot.

Per cake: 50 calories, 6.5 g. protein, 4.5 g. carbohydrates, 2.6 g. fat, 14 mg. cholesterol, 650 mg. sodium (assumes no additional salt). Calories from fat 47%

3 Methods For Perfectly Melted Chocolate

Melting chocolate for baking is an exacting task, if not done perfectly you can end up with a burned or grainy mess and ruin whatever you are baking. Below are 3 methods for melting chocolate, each can be successful in it’s own way and you need only pick a method that works for you and get cooking!

In The Oven 

Chocolate can be melted in the oven quite easily but you will need to be very diligent about watching it. It’s easy to get caught up in your other baking chores and not realize that you have overheated it until it is too late. To melt chocolate in the oven, heat the oven to 110 degrees. Chop the chocolate and place in a dish inside the oven. Keep the door open and check regularly. It will take about an hour to melt thoroughly.

Double Boiler Method 

This tried and true method uses two pots or a special double boiler pot. The bottom pot has about an inch of water in it and the top pot is a bit smaller and rests on the bottom pot. The water should be heated to just below a simmer. Chop the chocolate and put it in the top pot. The chocolate should be stirred until melted and you must be very careful not to get any water mixed in with the chocolate as this will make it grainy.

Microwave 

Using the microwave to melt chocolate can be the fastest but also the most disastrous method as a couple of seconds of overheating can ruin the chocolate. Chop the chocolate and put it in a microwave safe bowl. Heat on 50% for 1 to 4 minutes - the amount of time needed will depend on the amount of chocolate you are melting so you will have to watch the chocolate the whole time. When you see that it is turning shiny and before it is fully melted, remove it from the oven and stir until it melts fully.